Spaghetti with Tomato and Basil Recipe

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Spaghetti with Tomato and Basil
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Ingredients
8
Count
Nutrition
702
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. In a wide pan over medium-high heat, heat 1/3 cup of olive oil until quite hot. Add the tomatoes, red pepper flakes, and season lightly with the salt and pepper. (I always start with a light hand with the salt and pepper because as the tomatoes reduce, the salt will become concentrated.) Using a potato masher, mash the tomatoes finely. (This will be easier to do as the tomatoes begin to heat up.) Cook the tomatoes for 20 to 25 minutes, until the tomatoes are tender and the sauce has thickened.
  2. Meanwhile, stack and roll the basil leaves into a cylinder and cut thinly crosswise into a chiffonade.
  3. Bring a large pot of amply salted water to a boil. Cook the spaghetti until just shy of al dente. Reserve a little of the pasta cooking water. Add the pasta to the sauce and cook over medium-high heat, gently tossing the pasta and the sauce together with a couple of wooden spoons and a lot of exaggerated movement (you can even shake the pan) until the pasta is just tender and the sauce, if any oil had separated from it, now looks cohesive. (If the sauce seems too thick, add a little pasta cooking liquid to adjust it.) Take the pan off of the heat and toss the butter, basil and cheese with the pasta in the same manner (the pasta should take on an orange hue) and serve immediately.
  4. Cook's Note: Here is a good tip for peeling and seeding tomatoes: Bring a large pot of water to a boil. Have a large bowl of ice water nearby. Cut a small shallow X on the bottom of each tomato. Ease about 5 tomatoes into the pot and cook for about 15 seconds, and then promptly move them to the ice water. (Do this with the remaining tomatoes.) Pull off the skin with the tip of a paring knife. If the skin sticks, try a vegetable peeler using a gentle sawing motion. Cut the tomatoes in half and use your finger to flick out the seeds.
  5. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 702.05 Kcal (2939 kJ)
Calories from fat 239.25 Kcal
% Daily Value*
Total Fat 26.58g 41%
Cholesterol 14.01mg 5%
Sodium 65.64mg 3%
Potassium 990.92mg 21%
Total Carbs 97.46g 32%
Sugars 12.7g 51%
Dietary Fiber 6.52g 26%
Protein 20.24g 40%
Vitamin C 43.6mg 73%
Iron 3.4mg 19%
Calcium 57mg 6%
Amount Per 100 g
Calories 154.52 Kcal (647 kJ)
Calories from fat 52.66 Kcal
% Daily Value*
Total Fat 5.85g 41%
Cholesterol 3.08mg 5%
Sodium 14.45mg 3%
Potassium 218.1mg 21%
Total Carbs 21.45g 32%
Sugars 2.8g 51%
Dietary Fiber 1.43g 26%
Protein 4.45g 40%
Vitamin C 9.6mg 73%
Iron 0.8mg 19%
Calcium 12.5mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.5
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol

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